Procedure:
Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain.

Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash
and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.

When frying chicken do not crowd and keep a check on the oil so it does not burn. The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.

For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non-stick spray just until heated through. The pineapple will turn more intense yellow.

Preparation:
Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and enjoy.

Procedure:
Cut your chicken into 2 inch piece and put them into a large
bowl. Add in the egg, salt, pepper and oil. Mix it well and set it
to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and
coat each piece generously.

Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it's brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you'd like to drain it. Finish frying the
chicken until they're all done. Set it aside and put together your
glaze in the next step.

Let your oil cool slightly in the skillet and remove all but 2
tablespoon of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don't end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

Procedure:1. Preheat the oven to 450 degrees Fahrenheit.2. Stir together the biscuit mix, cheddar, and milk until a softdough forms. Beat with a wooden spoon for about 30 seconds.3. Spoon onto a greased cookie sheet. Smooth down the tops toprevent hard points from forming.4. Bake for 8 to 10 minutes, until the tops are brown.5. While the biscuits are baking, melt the butter in a pan and stirin the garlic powder.6. Once the biscuits are done, brush the butter on tops, sprinklewith parsley flakes, and serve hot.